Ingredients:

½ cup mint jelly or  ½ cup apple jelly plus 2 tbsp snipped fresh mint
¼ cup white wine vinegar
2 tbsp olive oil or cooking oil
1 tbsp grated onion
¼ tsp Kosher salt
1/3 tsp fresh ground black pepper
1 1½ to 2-lbs boneless lamb sirloin roast or leg of lamb, rolled and tied
6 to 8 pecan or oak wood chunks

Directions:

1. For marinade, in a small saucepan combine jelly, vinegar,oil, onion,salt and pepper. Cook and stir over low heat until jelly is melted. Cool.

2. Trim fat from meat. On top side of meat, cut slits about 1½-inch  apart and  ½-inch deep. Place meat in a plastic bag set in a deep, large bowl. Pour marinade over meat; seal bag. Marinate in the refrigerator for  4 to 24 hours, turning bag occasionally.

3. At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using.  Drain meat, reserving marinade. Insert a meat thermometer into thickest part of meat.

4. In a smoker arrange preheated coals, drained wood chunks, and water pan according to the manufacturer's directions. Pour water into pan. Place meat on the grill rack over water pan. Cover;smoke until roast is desired doneness, brushing once with marinade halfway through cooking.  Allow  1¾ to 2 hours for medium-rare (140F) or 2¼  to 2½ hours for medium (150F). Add additional coals and water as needed to maintain temperature and  moisture. Discard the remaining marinade.

5. Remove meat from smoker. Cover the meat with foil; let stand for 10 minutes before carving. (The meat's temperature will rise 5F during standing.)